Tortellini with Creamy Wild Mushroom Sauce
Serves 4
Cooking Time 1½ to 2½ hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: To make the most of ultraconvenient store-bought stuffed tortellini, we dressed it
up with a rich, velvety mushroom sauce. Alfredo sauce provided a creamy base, and
a little thyme contributed an herbal backbone. For deep, earthy flavor and heartiness,
we included two types of mushrooms: Dried porcini added meaty, savory notes, and sliced
cremini offered bold flavor and some texture. Microwaving the cremini helped jump-start
their cooking and also worked to draw forth excess moisture that would have watered
down the sauce. Grated Parmesan ensured that the sauce clung nicely to our tortellini,
and minced parsley balanced the richness of the dish. For the tortellini, we found
the dried variety worked best and didn’t need any prep or toasting—we simply added
them to the slow cooker with the sauce and mushrooms; in about two hours, they were
perfectly tender. Do not substitute fresh or frozen tortellini, which will overcook.
Click here for more information on cooking pasta in the slow cooker and making a foil collar.
See the sidebar that follows the recipe.
|
1 |
pound sliced cremini mushrooms |
|
1 |
tablespoon olive oil |
|
2 |
teaspoons dried thyme |
|
2½ |
cups chicken broth |
|
1 |
(15-ounce) jar Alfredo sauce |
|
12 |
ounces dried cheese tortellini |
|
½ |
ounce dried porcini mushrooms, rinsed and minced |
|
|
Salt and pepper |
|
1 |
cup grated Parmesan cheese |
|
2 |
tablespoons minced fresh parsley |
1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Microwave cremini mushrooms, oil, and thyme in bowl until softened, about 5 minutes; drain mushrooms and transfer to prepared slow cooker. Stir in broth, 1 cup Alfredo sauce, tortellini, porcini mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook until pasta is tender, 1½ to 2½ hours on high.
2. Remove foil collar. Gently stir in Parmesan and remaining Alfredo sauce, adjusting sauce consistency with hot water as needed. Stir in parsley and season with salt and pepper to taste. Serve.